Tomato Pulao recipe | Lunchbox recipe | Flavour Diary

Hi friends, today's recipe is Tomato pulao. If you are looking for some quick and easy rice recipe for your lunch or dinner or for any lazy day this is would be your one good option. 

Tomato pulao is very easily made in pressure cooker. The main ingredients for this pulao is tomatoes, onion and some spices along with rice. You can use normal rice or basmati rice but for basmati rice the water should be in 1 :1.7 rice water ratio and for all other rice varieties its 1:2 ratio. This pulao is best for beginners and bachelors. Click the image below for the making of it. 👇

You might be interested in other rice recipes like:

Chicken Kheema Pulao
Dry Fruit Fried Rice
Jeera Rice
Ginger Lime Rice

Mutton Tahari
Chicken Fried Rice
Hyderabadi Chicken kachi Akhni Dum Biryani
Parda Prawn Dum Biryani
Prawn Veg Pulao
Coconut Fried Rice
Aloo Chutney Pulao
Cabagge Rice

Level: Easy

Serves: 2-4

1 cup: 250ml

1 tablespoon(TBS): 15ml

1 teaspoon (tsp): 5 ml

Ingredients

Oil: 2TBS
Cinnamon: 1 inch
Star Anise: 1
Cloves:5-6
ShahiJeera(black cumin seeds): 1 tsp
Green Chilli: 2 cut
Onion : 1 large
Cashews: 8-10
Ginger Garlic Paste: 1 TBS
Tomatoes: 4 medium
Turmeric: 1/4 tsp
chilli powder: 1 tsp (To taste)
Garam Masala Powder: 1 TBS
Cumin Powder: 1/2 tsp
Fresh Mint : 1/2 cup
Fresh Coriander: 1/2 cup
Water: 2.5 cups
Basmati rice: 1.5 cups(soaked for 30mins)

Directions

In pressure cooker add Oil. Once hot add Cinnamon, Star Anise, Cloves, ShahiJeera(black cumin seeds),Green Chilli, Onion and Cashews. Saute until onion turns transparent.
Add ginger garlic paste and saute until raw smell of ginger garlic is gone.
Add Chopped tomatoes, turmeric, chilli powder, Cumin powder and garam masala. Cook until tomatoes turn mushy.
Add chopped coriander, mint, water, soaked basmati rice and salt, mix well and pressure cook for 2 whistles.Once the pressure is released then mix with fork. And serve hot with raita. 

You may also like:

Raw Mango Rice

Konkani Dosa / Mushti Dosa

Yogurt Sandwich

Oreo Icecream

Gajar Ki Barfi

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Hyderabadi Mutton Tahari | How to make Tahari/Tehari | Flavour Diary

Tahari/Tehari is a rice recipe and can be made vegetarian or non vegetarian or mixed version. Tahari are spicier than pulao's and they tastes different from Biryani's, i should say tehari is in between Pulao and Biryani. Today's recipe is a nonvegetarian version of Tehari and made of Mutton/lamb.  Hyderabadi Mutton Tahari/Tehari is lamb rice recipe where lamb is cooked in flavourful spices and then cooked along with rice. Tehari can be served hot and goes well with any raita(Boondi Raita, Carrot raita, Onion raita...).
You might be interested in other Hyderabadi dishes like

Hyderabadi Bagara Baigan

Hyderabadi Chicken Haleem

Hyderabadi Dahi Vada

Khubani Ka Meetha

Level: Medium

total Time: 50 mins

Serves: 4-6
Cup: 250ml

Ingredients

500gm lamb (cut in small pieces)
1 tablespoon ginger garlic paste
2 cups of Basmati rice
3 cups of water
2 medium onions(finely sliced)
2-3 green chillies
3 medium tomatoes(finely chopped)
1 cup curd/yogurt
3 tablespoon oil
1 inch cinnamon stick 
2-3 cloves(laung)
1 cardamom (elachi)
1 star anise
1 teaspoon shahi jeera( caraway seeds)
1 teaspoon salt (to taste)
1 teaspoon red chilli powder (to taste)
½ teaspoon turmeric powder
1 teaspoon garam masala powder
Fistful of chopped coriander leaves
Fistful of chopped mint leaves
Oil for frying onions

Garnish with chopped coriander leaves.

Directions
Preparations:
Wash and soak rice for 20mins.
Wash the lamb pieces and marinate it with ginger garlic paste, 1/2 teaspoon of salt and keep it aside.
Heat 1 cup of oil in a pan and add chopped onions lengthwise and fry it golden brown. 
Steps:
In a pressure cooker and add 3 tablespoons oil. Once hot add 
 cinnamon stick, cloves, Cardamom and star anise.
Add Chopped tomatoes,shahi jeera and cook till the tomatoes turn mushy and then add marinated lamb pieces. Saute for a minute and then add Yogurt, Chilli powder, turmeric powder and mix well and add 1/3 cup water and pressure cook for 3 whistles or until cook it until lamb is cooked.
Now add slit green chillies, fried onions, chopped Coriander, mint leaves, garam masala powder  and 2 2/3 cups water. Adjust salt and add soaked drained rice, mix well. Cover the lid and cook until the rice is cooked.Stir twice in between.
Serve hot with any type of raita, I served it with Carrot Raita.

Tips
YOu can cook in open pot instead of pressure cooker but it takes more time. 

Wanna try....let set go....

Mutton Tahari is going to be part of #foodiemonday #rice #bloghop recipes

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Chicken Kheema Pulao Recipe | Flavour Diary

Have you heard about chicken kheema/mince, nope i don't until we moved to UK. Back in india i was only familar with lamb kheema. I love the way my mom makes Kheema Fry along with rasam or dal, its delicious. Few days back when my dear sis send me kheema fry pic, i thought i should post kheema fry next. Preparing 2 or 3 dishes for dinner was out of scope as i was tired, so i went for simpler option and made pulao and Boondi Raita . 
Kheema pulao is easy to make and uses very few ingredients. Even without any spice mixes its delicious and light to eat.Instead of chicken you can make use of lamb mince/kheema.

Level: Easy

Preparation time: 10 min
Cook Time: 40 min
Serves: 4

Ingredients
Chicken Kheema/Mince: 400 gm

Basmati Rice: 3 cups (approx 600gm)

Water: 4 1/2 cups

Onion: 200gm (1 large)

Ginger Garlic Paste: 2 tablespoon

Choped Coriander/Kothimir : 1/2 cup

Mint/Pudina leaves: 1/4 cup

Green Chillies: 4-5 in number (adjust according to spice level)

Oil: 6 tablespoons

Salt to taste

Whole spices:

Shahizeera: 1/2 teaspoon

Cardamom/eliachi pods: 4 in number

Cinamon/ dalchini : 1 inch stick

Clove/laung: 7-8 in number

Directions

Preparations:

Finely chop the onion length wise.

Chop Coriander and separate the mint leaves from stem.

Cut the green chillies in halfs.

Wash and soak the rice in water.

Method:

In a big bowl add oil. Add whole spices and cook for a minute.

Add onions and cook until transparent and light brown as in fig below.

Add Green chillies and kheema. Fry until pink colour is turned brown and all water vanishes. Make sure the chicken doesn't form lumps, if lumps form break it.

Add Salt, Mint, chopped coriander, water(4 1/2 cups) and drained rice. Do the taste test..Adjust the salt.

You can transfer the mixture to rice cooker and cook.

Or you can use pressure cooker and hear one whistle, once cooled open the lid. 

Or If you are using pot for cooking then, when the water boils then simmer to low flame and cook for 10-15 mins until the rice is cooked.

Serve with Raita or Masala Curry.

Wanna try....let set go....

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